Prawns molee – a creamy coconut curry with a historic touch

A mildly spiced and creamy prawn curry, prawns molee traces its roots back to the Portuguese influence on Kerala’s coastal cuisine. Cooked in coconut milk with a medley of aromatic spices, this dish is rich, flavourful, and comforting. Perfectly paired with rice or appam, it brings together tradition and taste in every bite.

Serves - 10

Ingredients
500 g cleaned prawns
1/4 cup oil
1 cup onion, sliced
1 tbsp ginger, sliced
1 tbsp garlic, sliced
5 green chillies, partially slit
1/2 tsp peppercorns, crushed
2 sprigs curry leaves
1/2 tsp turmeric powder
1 cup thick coconut milk (first extract)
2 cups thin coconut milk (second extract)
1/2 tsp salt
1 big tomato, sliced
Pepper powder, to taste

Preparation
Heat oil in a pan
Add onions, ginger, garlic, green chillies, crushed peppercorns, and curry leaves
Sauté until the onions soften
Add turmeric powder and thin coconut milk
Heat it up, but do not boil
Add cleaned prawns and salt
Cook on low heat until the gravy thickens
Once thickened, add sliced tomato and thick coconut milk
Cook for two more minutes, then turn off the stove
Gently swirl the pan to mix everything well
Season with pepper powder.

Serve hot with rice or appam. Enjoy!